Some of the really good foods in the world have been dumbed down so much it's hard to recognize them anymore. Chicken Cordon Bleu made right is one of my favorite dishes of all time. The ones served in school cafeterias and prisons rich with rubbery cheese, water and sodium infused ham encased in a pale piece of heavily breaded chicken breast, not so much. Caesar Salad is another good dish gone bad. Let's see if we can recreate this dish and return it to it's roots.

We are making a mayonnaise and adding seasonings. We can take the safe route and use pasteurized eggs or roll the dice and use soft boiled or coddled eggs. I was brought up on the soft boiled egg and when I last checked I'm still kickin'. I use pasteurized in a commercial setting. You can even use hard boiled eggs to make the dressing. To start I suggest you just use two whole raw eggs. Next time try the coddled egg version.

whole leaf Caesara nice lunch with leftover roast

20 minutes total time 20 minutes active time makes 1qt Cost less than $4.00

You will need a food processor and a micro planer

2 eggs, raw, coddled or pasteurized equivalent ( read the side of the package for conversion info)

3 cloves garlic, smashed fine

2 oz can of anchovy filets

1 T Dijon mustard

1/2 T Pommery or other whole grain mustard

1 1/2 cups olive oil

1/2 cup vegetable oil

2 T red wine vinegar

1/2 lemon juice and zest

1/2 cup good parmesan cheese grated fine

1/4 teaspoon salt

5 turns of pepper mill

In the food processor add in the eggs, garlic, mustards and anchovies and process for 30 seconds. With the machine running slowly add the oil in a steady stream. With the machine off add the cheese, vinegar,lemon juice and zest salt and pepper. Pulse to combine. Taste. Adjust if needed.